Chickpeas and spinach curry

photo 41 Chickpeas with spinach I always have a batch of cooked chickpeas (also called Garbanzo) in my deep freeze so I can whip this up at short notice. I take about 4 cups of dried chickpeas; soak them in cold water overnight. The water level should be 3 inches over the chickpeas level. The next day, wash the peas a few times and add enough fresh water so as to cover them. Transfer to a pot and let it come to a boil. Lower the heat to simmer and allow cooking till tender. It can take up to 2 hours. Let it cool and then make 4 to 6 portions and store in the deep freeze. Alternatively, use canned garbanzo beans.

Preparation time- 15 minutes
Cooking time- 20 minutes
Serves 4

2 cups chickpeas, cooked (I 15 oz can, drained and rinsed)
12 cups of fresh spinach, chopped (or 1 bag of frozen spinach)
1 onion, diced
1 tomato, chopped
½ teaspoon garlic paste (or 3 cloves fresh garlic, minced)
1 tablespoon ginger paste (or 2 inch piece grated)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric
½ teaspoon chili powder
1 cup almond milk (unsweetened)
½ cup fresh cilantro, chopped
Juice of 1 lemon/ lime
Salt to taste
Chaat masala powder (optional, it can be bought at an Indian store)

1)    In a large pan sauté the onions for 2-3 minutes till they turn translucent.
2)    Add the chopped tomato and cook for 3 minutes.
3)    Reduce the heat and add the garlic, ginger, cumin, coriander, turmeric and chili powders. Stir and cook for 2 minutes.
4)    Add the almond milk, spinach and chickpeas.
5)    Cover the pot and let the spinach cook on low heat till it wilts which is about 10 minutes.
6)    Season with salt
7)    Garnish with cilantro, lemon juice and chaat masala.
You can use kale or Swiss chard or a combination of greens instead of only spinach.
I have made this without the almond milk and it’s really good too.


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